Oh my goodness, get ready for a treat that’s going to blow your socks off! If you’re anything like me, you probably adore both classic strawberry shortcake *and* creamy, dreamy cheesecake. Well, what if I told you we could smash those two amazing desserts together into something totally new and ridiculously delicious? That’s exactly what these Strawberry Shortcake Cheesecake Rolls are! They’re like a sweet little hug in pastry form, bursting with that bright strawberry flavor and a luscious cheesecake center, all wrapped up in tender, flaky dough. Seriously, the first time I made these, my kitchen smelled like heaven, and they disappeared SO fast. The best part? They’re surprisingly easy to whip up, perfect for a weekend breakfast, a special dessert, or just because you deserve something amazing.
Gather Your Ingredients for Strawberry Shortcake Cheesecake Rolls
Okay, so to make these little bites of heaven, you’re going to need a few simple things. Don’t worry, nothing too crazy or hard to find! It’s all about bringing those fantastic strawberry shortcake and cheesecake flavors together in the easiest way possible.
Crescent Roll Dough
First up, grab a standard 8-ounce package of refrigerated crescent roll dough. You know, the kind that comes in the tube? It’s our shortcut to that perfectly flaky, tender pastry base. Just make sure it’s the regular kind, not the reduced-fat or flaky layers, unless you want to experiment!
Cream Cheese Filling
Now for that dreamy cheesecake part! You’ll need 8 ounces of cream cheese, and this is important: make sure it’s softened. Seriously, don’t skip this! If it’s too cold, your filling will be lumpy. Just leave it on the counter for about 30-60 minutes. Then, we’ll mix in 1/4 cup of granulated sugar for sweetness, 1/4 cup of powdered sugar for that super smooth, almost melt-in-your-mouth texture, and a teaspoon of vanilla extract. That little bit of vanilla really makes everything sing!
Fresh Strawberry Topping
We need real strawberries for that fresh, bright flavor! Get about 1/2 cup of fresh strawberries and chop them up really, really finely. You want them small enough so they distribute nicely throughout the roll, not in big chunks. Think tiny little dice!
Strawberry Jam Glaze
For that finishing touch, we’re going to make a quick and easy glaze. You’ll need 1/4 cup of strawberry jam – any kind you like works! We’ll just warm it up a tiny bit so it drizzles beautifully. Plus, 1 tablespoon of melted butter for brushing on top and another tablespoon of granulated sugar for a little crunch. Easy peasy!
How to Prepare Strawberry Shortcake Cheesecake Rolls
Alright, let’s get these amazing rolls made! It’s a pretty straightforward process, and honestly, it’s kind of fun to roll them up. You’ll feel like a baking pro in no time!
Preparing the Dough and Filling
First things first, let’s get that oven going. Preheat it to 375°F (190°C). While it’s heating up, grab a baking sheet and line it with parchment paper. This is your best friend for easy cleanup, trust me! Now, take that tube of crescent roll dough and unroll it. You’ll want to pinch those perforated seams together really well to make one big rectangle. Press it down gently so it’s nice and flat. Next, in a bowl, beat together your softened cream cheese, the granulated sugar, the powdered sugar, and that lovely vanilla extract. Keep going until it’s super smooth and creamy. No lumps allowed!
Assembling the Rolls
Now for the fun part! Take that smooth cream cheese mixture and spread it all over your flattened crescent roll dough. Just use a spatula or a knife, and try to get it evenly distributed, but leave a little border along the edges – maybe about half an inch. This helps keep the filling inside when we roll it up. Then, sprinkle those finely chopped fresh strawberries all over the cream cheese layer. Get them spread out nicely. Okay, time to roll! Starting from one of the long sides, carefully and snugly roll up the dough, jelly-roll style. Try to keep it even so your slices are all about the same size.
Baking and Finishing Touches
Once you have your log, you need to slice it. Use a sharp knife and cut the log into 8 equal pieces. They should look like little pinwheels. Place these rolls onto your prepared baking sheet, giving them a little space so they can puff up. Now, pop them into that preheated oven for about 15 to 20 minutes. You’re looking for them to be beautifully golden brown and puffed up. While they’re baking, gently warm up your strawberry jam. Just a few seconds in the microwave or a tiny saucepan will do. Once the rolls are out of the oven and looking gorgeous, brush the tops with that melted butter and then sprinkle them with the remaining tablespoon of granulated sugar. It gives them a little sparkle and a nice crunch!
Glazing and Serving Your Strawberry Shortcake Cheesecake Rolls
The grand finale! Take that slightly warmed strawberry jam and drizzle it all over the tops of your beautiful rolls. It adds that extra pop of strawberry flavor and a lovely sheen. And there you have it! These rolls are seriously best served warm, right after they come out of the oven. That’s when the cream cheese filling is perfectly melty and the pastry is at its most tender. Enjoy every single bite!
Tips for Perfect Strawberry Shortcake Cheesecake Rolls
Want to make sure your Strawberry Shortcake Cheesecake Rolls are absolutely perfect? I’ve got a few little secrets that really help! First off, that cream cheese filling? Make sure it’s *really* softened. I’m talking butter-soft, not just a little bit squishy. It makes all the difference for a super smooth, lump-free center. Also, when you’re chopping those strawberries, aim for really tiny pieces. It helps them distribute evenly, so you get that lovely strawberry burst in every bite, not just in one big clump. And for that gorgeous golden-brown color, keep an eye on them towards the end of baking. Ovens can be a bit quirky, so yours might need a minute or two less or more than the suggested time. Just look for that lovely golden hue!
Variations to Enjoy Your Strawberry Shortcake Cheesecake Rolls
You know, as much as I adore these Strawberry Shortcake Cheesecake Rolls just as they are, sometimes it’s fun to play around a little! If you’re feeling adventurous, try adding a tiny pinch of cinnamon to the cream cheese mixture before you spread it. It adds this warm, cozy note that’s just lovely. Or, what about mixing in a different fruit? Blueberries or raspberries would be absolutely delicious, or maybe even a mix! If you want an extra punch of strawberry flavor, a drop or two of strawberry extract in the cream cheese can be amazing. Just be careful not to add too much! These little rolls are so versatile, you can really make them your own.
Serving Suggestions for Strawberry Shortcake Cheesecake Rolls
These Strawberry Shortcake Cheesecake Rolls are pretty spectacular on their own, but if you want to take them to the next level? Oh, I have a couple of ideas! A big dollop of fresh, lightly sweetened whipped cream is just heavenly on top. It adds this airy, cool contrast to the warm, sweet roll. Or, for a real treat, serve them with a small scoop of good quality vanilla bean ice cream. That combination of warm pastry, creamy filling, and cold ice cream? Pure bliss! It really makes them feel extra special, like a fancy dessert.
Storing and Reheating Your Delicious Rolls
Now, if by some miracle you have any of these Strawberry Shortcake Cheesecake Rolls left over (which I highly doubt!), storing them is super simple. Just pop them into an airtight container or wrap them well with plastic wrap. They’ll stay good at room temperature for about a day. If you need them to last a bit longer, the fridge is your friend! To reheat, just pop them in a toaster oven or a regular oven at around 300°F (150°C) for a few minutes until they’re warm and gooey again. Ahh, pure comfort!
Frequently Asked Questions about Strawberry Shortcake Cheesecake Rolls
Got questions about these yummy Strawberry Shortcake Cheesecake Rolls? I totally get it! It’s always good to have a few pointers. Let’s dive into some common things people ask.
Can I make the Strawberry Shortcake Cheesecake Rolls ahead of time?
You know, you *can* assemble them ahead of time, but I really think they’re best baked fresh. If you want to get a head start, you can totally make the cream cheese filling and chop your strawberries a day in advance and keep them in the fridge. You could even roll up the dough with the filling and strawberries, slice them, and place them on the baking sheet, then cover the whole thing tightly with plastic wrap and refrigerate overnight. Just bring them to room temperature for about 15-20 minutes before baking them as usual. That way, they still bake up beautifully!
What is the best way to ensure the cream cheese filling is smooth?
Oh, this is a big one! The absolute key is making sure your cream cheese is *properly* softened. I’m talking leave-it-on-the-counter-for-an-hour soft, or even pop it in the microwave for like, 10-15 seconds if you’re in a pinch. You want it to be easily mashable with a fork. Then, when you’re beating it with the sugars and vanilla, use a hand mixer or a stand mixer if you have one. If you’re doing it by hand with a whisk or a spoon, really go at it until it’s light and fluffy, with no little white lumps of cream cheese hiding in there. It makes such a difference in the final texture!
Can I use frozen strawberries instead of fresh?
Yes, you absolutely can use frozen strawberries if fresh ones aren’t available! Just make sure you thaw them completely first. The trick is to drain them really, really well afterwards. You can put the thawed strawberries in a fine-mesh sieve and gently press out as much liquid as possible. We don’t want extra moisture making our dough soggy. Patting them dry with a paper towel after draining also helps. They might not have quite the same bright pop as fresh, but they’ll still be delicious!
How long do the Strawberry Shortcake Cheesecake Rolls stay fresh?
Honestly, these little gems are usually gobbled up pretty quickly! But if you do have leftovers, they’re best stored in an airtight container at room temperature for about a day. If you need them to last a bit longer, pop them in the refrigerator, and they should be good for up to 3 days. Just remember, they’re definitely at their best when they’re warm, so reheating them gently is always a good idea!
Nutritional Information for Strawberry Shortcake Cheesecake Rolls
Alright, let’s talk about what goes into these delightful little rolls. While every kitchen and every ingredient can be a *little* different, I’ve put together an estimate for you so you know roughly what you’re working with per serving. These Strawberry Shortcake Cheesecake Rolls are a sweet treat, so keep that in mind! Think of these numbers as a guideline, not a strict rulebook – baking is an art, after all!
Print
Melt-in-your-mouth Strawberry Cheesecake Rolls
- Total Time: 35 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
A delightful fusion of classic strawberry shortcake and rich cheesecake, rolled into a sweet and tender pastry.
Ingredients
- 1 package (8 ounces) refrigerated crescent roll dough
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped fresh strawberries
- 1/4 cup strawberry jam
- 1 tablespoon melted butter
- 1 tablespoon granulated sugar
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent roll dough and press the seams together to form a rectangle.
- In a medium bowl, beat together the softened cream cheese, granulated sugar, powdered sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture evenly over the flattened crescent roll dough, leaving a small border.
- Sprinkle the finely chopped fresh strawberries over the cream cheese layer.
- Carefully roll up the dough lengthwise, starting from one of the long sides, to form a log.
- Slice the log into 8 equal rolls.
- Place the rolls on the prepared baking sheet.
- Bake for 15-20 minutes, or until golden brown and cooked through.
- While the rolls are baking, warm the strawberry jam slightly in a small bowl.
- Once the rolls are out of the oven, brush the tops with the melted butter and sprinkle with the remaining granulated sugar.
- Drizzle the warm strawberry jam over the top of the rolls before serving.
Notes
- For a stronger strawberry flavor, you can add a few drops of strawberry extract to the cream cheese mixture.
- If you don’t have fresh strawberries, you can use thawed frozen strawberries, but be sure to drain them well.
- These rolls are best served warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: Approx. 250
- Sugar: Approx. 20g
- Sodium: Approx. 150mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 9g
- Unsaturated Fat: Approx. 6g
- Trans Fat: 0g
- Carbohydrates: Approx. 28g
- Fiber: Approx. 1g
- Protein: Approx. 3g
- Cholesterol: Approx. 30mg
Keywords: Strawberry Shortcake Cheesecake Rolls, cheesecake rolls, strawberry dessert, sweet pastry, crescent roll dessert